Tuesday, May 1, 2012

Teriyaki Pork (or Chicken)


 

Teriyaki Pork

I discovered a teriyaki sauce recipe in Cooks Country Magazine. I modified it to better suit our taste and needs (calls for soy sauce and I have to make our own). We can't have chicken, but this is equally good on chicken! It is also very good on fish, just brush the sauce on the fish instead of using the method I will use for pork/chicken.

For the soy sauce:

4 cups (one box) of Kitchen basics beef broth (or vegetable broth-I prefer taste of the beef)

1-2 TBS sea salt (depending on taste. I like my soy sauce low sodium. And I like to use less because I can always add more salt later if needed)

1 TBS molasses

2.5 TBS balsamic vinegar

1 tsp ginger

1 tsp garlic powder

Simmer for about 40 minutes until reduced to 3 cups. I put mine in a mason jar, label and stick in fridge for a while. Not sure how long because we use it up pretty quickly!


 

For Teriyaki sauce

You can make this ahead too…

1 cup soy sauce

¾ cup sugar

1 TBS rice vinegar

1 tsp each ginger and garlic

2 tsp potato starch

Whisk ingredients together in bowl.


 

There are a few ways to make this. I will start with the "quickest."

  1. If you buy your meat in bulk (like I do) and you take it out of the original packaging to divide it up for your family's use, put what you need in a freezer bag. In that freezer bag, add one recipe of teriyaki sauce and freeze together. In the morning, simply put frozen meat/sauce in crockpot. You can do this on low all day, or if you forget (like I do), put it on high at lunch time for a tasty dinner!
  2. Use the freezer method. Take meat/sauce out in morning and thaw. Put into baking dish and bake at 375 degrees for an hour.
  3. Brown both sides of meat in a pan. Then pour sauce over meat and simmer till done.


 

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